ingredients, pour (1) into the mix, then add ingredients C slowly and knead to form an

unsticky soft dough.

3. 把香蕉叶涂上一些油，其余的倒进面团里搓均匀。

Apply some oil on the surface of the banana leaves, add the rest of the oil into the dough and knead until the dough has absorb the oil.

4. 把面团分成每份50g, 搓圆压扁放在香蕉叶上，放置20-30分钟，让面团发酵。

[ 注意：如果面团发酵成功，你用手指轻轻一按，面团会有弹性。]Divide the dough into 50g each, knead and mould into a sphere and lightly flatten the dough, put it on top of a banana leaves, leave for 20-30 minutes.

[Remarks: If the Xi Ban is fermented in good condition, once you lightly press the surface of the Xi Ban, you will notice that it is elastic and it will bounce back.]

5. 水滚后，中小火蒸12分钟，蒸好后，把盖打开一点，3分钟后，才把喜粄取出。

[ 注意：所有喜粄要一次过蒸，如果喜粄发酵过度，会皱皮。]

Use a wok, bring water to boil, use medium low flame to steam the Xi Ban for 12 minutes. Turn off the flame, do not remove the lid immediately, but slightly open the lid, only remove the Xi Ban from the wok after 3 minutes.

[Remarks: If the Xi Ban has excessive fermentation, it will has wrinkled skin].